In a medium size bowl, mix ground meat with eggs, ¾ cup bread crumbs, salt, pepper, nutmeg and parsley.
Place a plastic film on a working surface. Spread meat mixture on top, forming a rectangle 12 x 9 inches (25 x 18 cm). Sprinkle peas, red peppers and green olives on top. Roll up into a cylinder. With remaining crumbs, bread roll on all sides. Twist plastic film on both ends and refrigerate for an hour.
Pour oil in skillet and brown meat roll. Remove from skillet.
In the same skillet, sauté onion and add tomato paste. Add wine and beef stock. Return meat and cook for 1 ½ hour. Add mushrooms.
Cut meat roll in slices and cover with sauce.
Serve with mashed potatoes, white rice or vegetables